In the kitchen with Kelley: Chickpea Salad

Here’s a salad adapted from that I like to make right before I go to bed. I leave it in the refrigerator overnight. In the morning, I put it in containers for the kids and me to take for lunch. It’s healthy, and it’s filling.

Chickpea Salad


2 (15-ounce) cans of chickpeas (aka garbanzo beans)
1 (15-ounce) can quartered artichoke hearts, drained
1/2 cup black olives
1 cucumber, sliced
grape tomatoes
2 celery ribs, diced
2 scallions, sliced
1/3 cup Balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons dried parsley
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon paprika
sea salt and pepper, to taste
1/2 cup olive oil


1. In a large bowl, combine chickpeas, artichoke hearts, black olives, cucumber, grape tomatoes, celery and scallions; set aside.
2. In a small bowl, whisk together the Balsamic vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt and pepper. Slowly add olive oil until well combined. Pour the dressing over the salad and stir to coat all the ingredients. Refrigerate at least an hour before serving.

Nutrition Facts

Chickpea Salad (6 serving)

Amount Per Serving
Calories 343.0, Total Fat 24.8 g, Saturated Fat 2.8 g, Polyunsaturated Fat 3.1 g, Monounsaturated Fat 13.6 g, Cholesterol 0.0 mg, Sodium 548.3 mg, Potassium 215.7 mg, Total Carbohydrate 29.9 g, Dietary Fiber 4.2 g, Sugars 0.7 g, Protein 4.3 g


Kelley Martin

By Kelley Martin

Kelley Martin is an award-winning journalist who has been covering the news for more than 20 years. She cooks for her family, and she shares recipes with the readers of Easy Health Options™.